Every now and then you run into a dish that is the proverbial showstopper. It’s as if spotlights are shining down on the plate and the paparazzi are clicking away to get a shot from every angle. With this Shredded Short Rib Sandwich, a star is born.
The inspiration for this Shredded Short Rib Sandwich comes from a little joint called Joan’s on Third, a bakery / café in West Hollywood, California. I had my eye on the sandwich when I saw the two words “short rib” jump off the chalkboard menu. By now, you should be familiar with my culinary infatuation with beef short ribs. And with this Shredded Short Rib Sandwich, I have now crossed over to obsession.
This is a simple little sandwich that just happens to be one of the best I’ve ever eaten. These short ribs are wine-infused, cooked fork tender and piled onto crusty sourdough, and then griddled to a crisp finish oozing with melted cheese–this is sandwich perfection.
I didn’t get the recipe, but it wasn’t difficult to cast a stand-in. My Louisiana version deviates a bit from the one I tasted in California. With a pinch of spice and a dash of heat along with the zesty tang of pepper jack, this Shredded Short Rib Sandwich is ready for its Cajun close-up.
- 3 pounds bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 4 tablespoons all-purpose flour
- 3 tablespoons canola oil
- 1 cup roughly chopped yellow onion
- 1 cup roughly chopped celery
- 1 tablespoon minced garlic
- 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
- Dash of hot sauce
- ½ cup red wine
- 1 cup beef stock, plus more if needed
- 1 stick butter, softened
- 8 slices sourdough bread
- 4 slices pepper jack cheese
- 1 cup loosely packed micro greens
- Remove the short ribs and let come to room temperature. Sprinkle lightly with salt and pepper. Lightly coat the beef with flour and move to a platter.
- In a cast-iron pot with a heavy lid over medium-high heat, add the oil. Once hot, add the short ribs and brown on all sides, about 10 minutes. Add the onion and celery and continue cooking until the onions just begin to brown, about 5 minutes. Add the garlic, seasoning, and just a dash of hot sauce along with the wine. Continue cooking for 3 minutes as the wine burns off some of the alcohol and then add the stock. Lower the heat to a simmer and cover. Cook for 1 hour.
- Uncover and make sure there is still plenty of liquid to cover the beef, if not add more stock. Turn the short ribs over and cover. Cook for 1 hour longer.
- Uncover and check to see that the beef is fork-tender and the liquid has thickened. Turn off the heat and let cool. Using two forks, begin shredding the meat in the gravy until completely broken down. Remove the bones. Keep the beef warm on the stovetop.
- Butter the top of each slice of bread. In a large skillet over medium-high heat, add a slice of bread, butter-side down, and cook until it begins to brown. Add a slice of cheese and some of the greens along with a generous portion of shredded beef to the bread and cover with another slice of buttered bread. With a spatula, flip the sandwich and grill the remaining side. Repeat until all the sandwiches are done. Serve with hot sauce and pickles on the side.
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Jane Ann Lizana says
Thank you so much for the wonderful recipes. I lost my collection of Paul Prudhomme’s cookbooks in H. Katrina so today’s post was a quite a treat for me! Thanks and please keep up delicious postings!
Godfrey Buquet says
Looking forward to this. With a beer of course.
Mary Stepleton-Hitt says
Wow! You have this Texas girl’s mouth watering. I bet you could use those short ribs as an entree with mashed garlic potatoes and a micro green salad on the side. Sop up that delicious sauce with some toasted sour dough bread. Thank you!